Fish Entrees

Salmon crudo with dill and capers

Name: Salmon crudo with dill and capers
Prep time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 800g piece sashimi-grade salmon fillet, pin-boned; Grated zest of 1 lemon, plus juice of 2; 2 eschalots, finely chopped; 2 teaspoons caster sugar; 2 tablespoons extra virgin olive oil; 1 tablespoon baby capers; 2 tablespoons chopped dill; Nasturtiums or edible flowers, to garnish

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1h 15m

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These delectable bites are perfect for an afternoon garden party menu.

800g piece sashimi-grade salmon fillet, pin-boned
Grated zest of 1 lemon, plus juice of 2
2 eschalots, finely chopped
2 teaspoons caster sugar
2 tablespoons extra virgin olive oil
1 tablespoon baby capers
2 tablespoons chopped dill
Nasturtiums or edible flowers, to garnish

Method

1.

Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).
2.

Meanwhile, place lemon zest and juice, eschalot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.
3.

Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers, dill and flowers. Serve with bread and butter if desired.